Lemon Rasam
I have tasted lemon rasam only in udipi lunch menu. Even though I liked the taste, never dared to try it at home. My husband and my son are fond of this rasam.
Once, while talking to my friend Vidhya, I mentioned about this rasam, she immediately gave me the recipe and also asked me to try it the very next day. So I tried the rasam recipe, it came out really very well. After having tried the recipe 2 to 3 times, I am confident to post it in my blog. Coming to the recipe
Cuisine: South Indian
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Soaking Time: 20 minutes
Ingredients:
Tamarind gooseberry size ball: 1 no
Tomato: 1/2
Turmeric Powder: 1/2 tea spoon
Water as needed
Rasam powder: 1 heaped tea spoon
Cooked Toor dhal : 1 table spoon
Concentrated Lemon Juice: 3 tea spoons or half lemon
Chopped coriander leaves and Curry leaves: 1/2 tea spoon
Crushed garlic: 2 nos (Optional)
Salt to taste
Slit green Chilli: 1 no
Seasoning or Tempering
Refined oil: 2 tea spoons
Asafoetida: 1/2 tea spoon
Mustard Seeds: 1/4 tea spoon
Method:
1. Take the tamarind and soak in water for 20 minutes.
2. After 20 minutes, extract the pulp from the tamarind and keep it aside.
3. Finely chop the tomatoes, slit the green chilli, crush the garlic, chop the coriander and curry leaves and keep it aside.
4. Place a pan on the stove over high flame, add oil, when it becomes hot add mustard seeds, asafoetida and allow the mustard seeds to crackle, let it splutter for few seconds, now add chopped tomatoes and stir it well.
5. Add 1/4 cup of water to the pan and allow the tomatoes to cook to a mashy consistency. Now add the tamarind pulp,and turmeric powder and salt as per taste. Cook till the raw flavor of tamarind goes off.
6. Now add the cooked mashed toor dhall to the above and add 1 1/2 cups of water and stir well.
7. Add in the green chili, rasam powder and chopped coriander curry leaves and mix well.
8. When it is about to boil, add the lemon juice and put off the flame.
9. Now the lemon rasam is ready, transfer the rasam to the serving bowl and serve hot with plain rice and appalam.
Note:
1. You should never boil the rasam after adding lemon juice.
2. If you boil it tends to become bitter, so be careful while adding lemon juice.
3. This quantity is enough to serve 3 to 4 persons
I have tasted lemon rasam only in udipi lunch menu. Even though I liked the taste, never dared to try it at home. My husband and my son are fond of this rasam.
Once, while talking to my friend Vidhya, I mentioned about this rasam, she immediately gave me the recipe and also asked me to try it the very next day. So I tried the rasam recipe, it came out really very well. After having tried the recipe 2 to 3 times, I am confident to post it in my blog. Coming to the recipe
Cuisine: South Indian
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Soaking Time: 20 minutes
Ingredients:
Tamarind gooseberry size ball: 1 no
Tomato: 1/2
Turmeric Powder: 1/2 tea spoon
Water as needed
Rasam powder: 1 heaped tea spoon
Cooked Toor dhal : 1 table spoon
Concentrated Lemon Juice: 3 tea spoons or half lemon
Chopped coriander leaves and Curry leaves: 1/2 tea spoon
Crushed garlic: 2 nos (Optional)
Salt to taste
Slit green Chilli: 1 no
Seasoning or Tempering
Refined oil: 2 tea spoons
Asafoetida: 1/2 tea spoon
Mustard Seeds: 1/4 tea spoon
Method:
1. Take the tamarind and soak in water for 20 minutes.
2. After 20 minutes, extract the pulp from the tamarind and keep it aside.
3. Finely chop the tomatoes, slit the green chilli, crush the garlic, chop the coriander and curry leaves and keep it aside.
4. Place a pan on the stove over high flame, add oil, when it becomes hot add mustard seeds, asafoetida and allow the mustard seeds to crackle, let it splutter for few seconds, now add chopped tomatoes and stir it well.
5. Add 1/4 cup of water to the pan and allow the tomatoes to cook to a mashy consistency. Now add the tamarind pulp,and turmeric powder and salt as per taste. Cook till the raw flavor of tamarind goes off.
6. Now add the cooked mashed toor dhall to the above and add 1 1/2 cups of water and stir well.
7. Add in the green chili, rasam powder and chopped coriander curry leaves and mix well.
8. When it is about to boil, add the lemon juice and put off the flame.
9. Now the lemon rasam is ready, transfer the rasam to the serving bowl and serve hot with plain rice and appalam.
Note:
1. You should never boil the rasam after adding lemon juice.
2. If you boil it tends to become bitter, so be careful while adding lemon juice.
3. This quantity is enough to serve 3 to 4 persons
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